Calamari Recipe

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp prepared horseradish, 1 tsp lemon juice and 1/2 tsp Dijon mustard.

Whisk until smooth. Taste and add 1/2 tsp honey (optional) to balance heat, then season with 1/4 tsp salt and 1/8 tsp black pepper.

Cover and refrigerate for at least 20 minutes to let flavors meld. Stir again before serving.

Combine 1/2 cup sliced pickled cherry peppers, 1/4 cup finely diced red onion and 2 tbsp chopped parsley in a small bowl.

Add 1 tbsp olive oil, 1 tsp red wine vinegar, 1/4 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and taste; adjust vinegar or sugar if peppers are very tart.

Let the relish sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours) to allow flavors to marry.

Prep the calamari: if whole tubes, slice crosswise into 1/2-inch rings; include tentacles as-is. Pat dry thoroughly with paper towels to remove moisture (this helps the coating stick and prevents oil splatter).

Make the dry mix: in a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper and 1/2 tsp paprika.

Place 1/2 cup buttermilk in another shallow bowl. Dredge a handful of calamari in the buttermilk, then toss into the flour mixture to coat evenly. Shake off excess and set on a wire rack while you heat the oil. Repeat in batches; do not overcrowd.

Heat 3 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–45 seconds.

Fry the calamari in small batches (about 6–8 pieces at a time) for 1.5–2.5 minutes, stirring gently, until golden and crisp. Avoid overcooking; calamari should be tender, not rubbery.

Use a slotted spoon or spider to remove calamari to a paper towel–lined tray, then transfer to a warm oven (200°F / 95°C) to keep crisp while you finish remaining batches.

After all batches are cooked, briefly toss calamari on the wire rack with a light sprinkle of additional salt and the grated lemon zest to brighten flavors.

Arrange the warm fried calamari on a platter. Spoon the cherry pepper relish over or to the side of the calamari (or serve in a small bowl).

Place the horseradish sauce in a small ramekin for dipping. Garnish the calamari with 1 tbsp chopped parsley and serve with lemon wedges.

Serve immediately so the calamari stays crisp.